This is another vegetables curry from Malaysia Traditional Specialties. I added candle nut, galangal, lemon grass, garlic and ginger powder. For a change and to have extra flavour. Winter days are freezing, great to have curry to keep warm. Addition to it I am adding broccoli minced pork egg a side dish.
Google: “Okra, also known as lady’s fingers or bhindi, is a vegetable plant with edible green seed pods. It’s a popular ingredient in cuisines around the world, especially in Southern, Caribbean, and Indian cooking, and can be used in stews, curries, or even fried. Okra is known for its unique texture and flavour, and is often added to dishes like gumbo as a thickener. Okra pods are used in stews, soups, curries, pickles, and can be fried. Okra has a unique flavour that is often described as mild and slightly grassy, with a hint of sweetness. Its texture is quite distinctive; it can be crunchy when cooked lightly but becomes tender and slightly slippery when cooked longer, especially if it’s sliced and simmered, which can release its mucilage.”
I am glad to add in more ingredients on top of using the packet curry paste. This time no belachan (Dried shrimp paste) so my whole house is not smelly. I love okras and eggplants and it’s delicious, comforting to add to curry to go with rice and instead of hardboiled eggs. I have added it to brocolli and minced pork as a side dish. Let’s cook!!!
Ingredients
3 carrots, cut into bite size
1 long eggplants, cut into bite size
14 okras (ladies fingers), trim end stems
12 green beans, cut into bite size
1 canned pineapple pieces, reserved juice
1 packet about 200 g Malaysia Traditional Specialties
3 candlenuts, ground
3 slices galangal, ground
1 stalk of lemon grass, ground
1 canned coconut milk about 400 ml
100 ml coconut cream
2 Tbs sambal chili paste
1 Tbs garlic minced
1/2 Tbs ginger powder
2 Tsp tamarind paste add some water about 3 teacups for juice
2 dessertspoons oil
salt
pepper
water
1 cup vegetables stock, for extra gravy (OPT)
Broccoli minced pork egg
500 g minced pork
4 eggs
2 medium size broccoli, cut to bite size
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
2 Tsp soy sauce
5 Tbs water
3 Tsp cornflour
oil
salt
pepper
Method
Do the curry one day in advance to absorbed more flavour
Pound a bit and blend candlenuts, galangal and lemon grass in a food processor. Then mix with 3-5 Tbs of water to make it a paste. Set aside.
Put oil in pot and when hot cook the ground ingredients well. Cook garlic and ginger till aromatic. Add vegetables curry paste. Stir to mix well and until fragrant. Now add carrots, green beans, and cauliflower florets, cooked for 4-5 minutes. Add enough water to cover vegetables partly.
Cover with a lid and cook on low heat until vegetables have softened slightly about 10 minutes. Then add 400 ml coconut milk, stir and add eggplants, pineapple pieces, and okras cook until it’s soft about 15-20 minutes.
Add 100 ml coconut cream, pineapple juice, sambal paste, and tamarind juice. Season with salt and pepper to taste. Stir well again and simmer for about 7-9 minutes. Switch off hob, lift the lid and tilt for cool air to go in and hot curry air to go out to prevent the curry gone off. Let’s sit for overnight so that all the flavour will be absorbed further before serving it with rice the next day. I add a cup of vegetables stock as I love more gravy and check the seasoning.
The next day make broccoli minced pork egg
Heat oil in a saucepan on medium heat. Once oil is hot add in minced garlic cook for 30 seconds. Now add in minced pork, smashing it to small bits and tossing around until it is starting to get brown and slightly crisp on the bottom about 5 minutes.
Then add in oyster sauce, soy sauce, and Shao Xing; toss around to coat the minced pork about 1 minute. Now add in broccoli stems stir to mix well and cook for about 2-3 minutes first. Then add in florets and toss around mix well for about 4-5 minutes. Season with salt and pepper. Next in a glass add water and cornflour, mix till no lump and pour into the saucepan; gives a couples of stirs.
Lightly beat the eggs with a pinch of salt in bowl and pour the egg mixture in and stir mix well until eggs are cooked. Check seasoning. If needed more salt and pepper. Once cooked, spoon onto a serving bowl.
Heat up the curry for about 20-25 minutes, not to over boiled but warm enough. To serve, plate a bowl of rice into the center of bowl, then spoon the warmed up curry onto the top of the rice at the right end; spoon a spoon of grave into the center of rice. Followed by broccoli minced pork egg on the left end of the rice. Enjoy with a glass of red wine!!!
Note: You can add any vegetables of your choice: cabbage, peas, 3 colours capsicums, baby corns or chickpeas. You don’t have to add candle nuts, galangal and lemon grass as the packet would have all the ingredients ready. I added to try and see if there’s any different and for more flavour. You can serve with roti, chapati or noodles.
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